Freshness Evaluation In European Whitefish ( <i>Coregonus wartmanni</i> ) during Chill Storage

Abstract

ABSTRACT The decomposition of ATP was followed to evaluate the freshness of whitefish ( Coregonus wartmanni ). Decomposition rate was lower in whitefish caught in August than those caught in other seasons. No seasonal differences were found in sensory quality. Whitefish were acceptable with a maximum K value of 80% and a minimum inosine monophosphate concentration of 1.0 micromoles/g.